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Taiwanese XXL Fried Chicken Breast

Mai
Easy recipe to get the CRISPIEST Taiwanese XXL Fried Chicken Cutlet. 
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Cuisine Taiwanese
Servings 2

Ingredients
  

Chicken & Marinade:

  • 2 chicken breasts
  • 1 tsp chinese five spice
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 tsp sugar
  • 1 tsp grated ginger
  • 1 tbsp light soy sauce
  • 1 tbsp cooking wine shaoxing

Batter:

  • 5 tbsp plain flour or just use corn flour for gluten free
  • 1 tbsp corn flour a.k.a "corn starch" in the US
  • 1/2 cup water
  • 1/2 tsp baking powder
  • 1 cup tapioca starch or potato flour

Instructions
 

  • Butterfly the chicken breast then using a meat mallet or the back of your knife, flatten the chicken. Use a rolling pin to press it down further
  • Make the marinade by mixing all the ingredients together then soak the chicken and leave it in for 20 minutes
  • Prepare the wet batter by mixing the plain flour, corn starch, baking powder and water together. Set aside some tapioca starch as well.
  • Dip the marinated chicken into the wet batter then generously cover it in tapioca starch.
  • Heat up some oil in a pan (reaching about ~180 degrees C) then fry your chicken for about 5 minutes on each side or until it becomes golden and crispy.
  • Add any extra seasoning if your choice - my favourite are usually: chilli powder, plum powder, seaweed

Did you make this recipe?

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